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My boyfriend is a mushroom fanatic. He could eat them for breakfast, lunch, and dinner. I like them a lot myself–and I also love chicken and pasta. So odds are, I’ll be making a lot of this dish from Eat Live Run in the near future–especially as it takes only 15 minutes to make.

Yield: Serves 4, generously

Total Time: 15 minutes (oh yeah)

Ingredients

8 oz dry pasta. The original recipe calls for farfalle (bow ties), but I don’t like the texture. I’ll try a short, curly pasta such as rotini instead).

This recipe, from Jenni Fleetwood’s 20 Minute Cookbook, was the first recipe I ever made myself, along with crispy skillet potatoes fried in olive oil. Small pieces of chicken become crisp and fragrant with shallot, garlic, lemon juice, paprika, and parsley. The recipe is perfect for beginning cooks as it includes only 7 ingredients, most of them common, and takes only 6-8 minutes to prepare.

Lemon-Garlic Chicken

Prep time: 3 minutes

Cooking time: 3-5 minutes

Yield: Serves 2-4

2 skinless chicken breast filets

2 tbsp olive oil

1 shallot, finely chopped

4 garlic cloves, finely chopped

1 tsp paprika

Juice of 1 lemon

2 tbsp chopped fresh parsley

Salt and ground black pepper

To garnish: fresh flat leaf parsley

To serve: lemon wedges\

Instructions

Remove the little filet from the back of each breast portion. If the meat still looks fatter than a finger bat it with a rolling pin to make it thinner. Slice meat into thin strips.

Heat oil in large frying pan. Stir-fry chicken with shallot, garlic and paprika over high heat for 3 mins or until cooked through.

Add lemon juice and parsley; season with salt and pepper to taste. Garnish with flat leaf parsley and serve hot with lemon wedges.